Description
A moist coffee cake featuring pumpkin and pecans, topped with a streusel.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup milk
- 1/2 cup chopped pecans, for batter
- 1/2 cup chopped pecans, for topping
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice. Set aside.
- In a large bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy.
- Beat in the eggs one at a time. Mix in the pumpkin puree and milk until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in 1/2 cup of the chopped pecans.
- Pour the batter into the prepared baking pan and spread evenly.
- Sprinkle the remaining 1/2 cup of chopped pecans over the top of the batter.
- Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack before slicing.
Notes
- You can substitute pumpkin pie spice for the separate cinnamon, nutmeg, and allspice if you prefer.
- For a simple glaze, mix 1 cup powdered sugar with 2 tablespoons of milk and drizzle over the cooled cake.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28
- Sodium: 180
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 5
- Cholesterol: 55
Keywords: pumpkin, pecan, coffee cake, breakfast cake, spiced cake